Maltaise Sauce

Method

Put the butter in a saucepan and let melt slowly on low heat.

In another saucepan put the water, white wine vinegar, salt and pepper and reduce to one third. Add the egg yolks and mix, cook the yolk over a low heat, keep stirring as the mixture starts to emulsify gently, it should become very smooth and creamy; this will take eight to ten minutes. Do not boil, you must keep the temperature down to 65°C.

Off the heat incorporate the lukewarm clarified butter very slowly, check the seasoning. Now add juice of one blood orange plus the zest (blanched and, of course dried). If the blood orange is too small use two.